Southwestern Steak Salad

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Craving a hearty yet healthy meal? A Southwestern Steak Salad is your answer! This tasty dish combines juicy grilled steak with crisp veggies and zesty flavors. You can whip up this mouthwatering salad in just 25 minutes, making it perfect for busy weeknights or weekend lunches.

Ready to give it a try? Grab some NY strip steak, fresh produce, and a few pantry staples. You’ll love how the tender meat pairs with crunchy bell peppers, creamy avocado, and tangy cheese. Top it off with a zingy Chipotle Lime Vinaigrette for a taste of the Southwest in every bite!

Exact Ingredients List

Here’s what you’ll need to make this Southwestern Steak Salad. The ingredients are split into two parts – steak and salad components.

Steak Ingredients

For the steak, you’ll need:

• 8-12 ounces of NY Strip, flank, or skirt steak
• 1 garlic clove
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt

These ingredients will give your steak a nice flavor. The garlic adds a punch, while the pepper and salt enhance the meat’s natural taste.

Salad Ingredients

For the salad, gather these items:

• 8 cups Spring Mix or your favorite lettuces, chopped bite-size
• 1 red bell pepper, sliced very thin
• 1 yellow bell pepper, sliced very thin
• 1 cucumber, seeded (if desired), sliced very thin
• 1/2 red onion, sliced very thin
• 4 green onions, sliced thin
• 1 avocado, sliced thin or cut into small pieces
• 1/4 cup fresh cilantro, minced
• 1/4 – 1/2 cup cotija or feta cheese, crumbled
• Chipotle Lime Vinaigrette (separate recipe)

These ingredients create a colorful, flavorful salad base. The mix of veggies adds crunch and freshness, while the cheese and avocado bring creaminess.

Instructions

This Southwestern Steak Salad is easy to make. Follow these steps to cook the steak perfectly and assemble a delicious salad.

Steak Cooking Instructions

Take the steak out of the fridge 90 minutes before cooking. Heat your grill to high. Rub a crushed garlic clove on all sides of the steak. Add fresh pepper and a little salt.

Put the steak on the grill at a 45-degree angle. Cook for 2-3 minutes, then turn it 45 degrees and cook 2-3 more minutes. Flip and repeat on the other side.

Check the temperature with a meat thermometer. For medium-rare, aim for 140°F. The temp will rise a bit more after you take it off the grill.

Lower the heat and grill 3-5 more minutes with the lid closed. Let the steak rest on a plate for 5 minutes before cutting. This makes it juicier and more flavorful.

Salad Instructions

Start with a bed of lettuce in your bowl or on a plate. Add thin slices of red and yellow bell peppers, cucumber, and red onion on top.

Sprinkle on some green onions and cilantro. Add sliced avocado and crumbled cheese. You can use cotija or feta cheese.

Slice the rested steak against the grain. Put the steak slices on top of your salad. Drizzle with Chipotle Lime Vinaigrette and enjoy your tasty Southwestern Steak Salad!

Possible Substitutes List & Recipe Variations

You can easily change up this Southwestern Steak Salad to fit your tastes or what you have on hand. Here are some ideas:

Protein options:

• Grilled chicken breast
• Shrimp
• Tofu
• Black beans for a vegetarian version

Veggie swaps:

• Roasted corn kernels
• Diced tomatoes
• Sliced radishes
• Jicama sticks

For the greens, try romaine, spinach, or a mix of your favorites. You can also add crunch with tortilla strips or pepitas.

Want a different cheese? Queso fresco or pepper jack work great. For a dairy-free option, skip the cheese.

To change up the flavors, try these dressing ideas:

• Creamy avocado dressing
• Cilantro lime vinaigrette
• Spicy chipotle ranch

You can turn this into a wrap by using large tortillas instead of lettuce. Or make it a bowl by serving over rice or quinoa.

Feel free to adjust spice levels to your liking. Add jalapeños or hot sauce for extra kick, or keep it mild by leaving out the spicy ingredients.

Tips, Tricks & Storing

Rub your steak with fajita seasoning before cooking for extra flavor. Let the meat rest 5-10 minutes after grilling to keep it juicy.

Cut the steak against the grain into thin strips. This makes each bite easier to chew.

For crisp veggies, slice them very thinly. You can use a mandoline slicer to get uniform, paper-thin slices.

Make the salad dressing ahead of time. Store it in the fridge for up to 3 days in an airtight container.

Prep your vegetables in advance. Keep them in sealed containers in the fridge for 1-2 days.

To store leftovers, keep the dressing separate from the salad ingredients. This prevents soggy greens. The undressed salad will last 1-2 days in the fridge.

For best flavor, bring the steak to room temperature before cooking. This helps it cook more evenly.

Grill extra steak to use in other meals during the week. Slice it thin for sandwiches or tacos.